Zutaten für Chewy Chocolate Peanut Butter Cookies
- ¾ cup packed light brown sugar
- Crisco Shortening
- Water
- 1 teaspoon vanilla extract
- 2 large eggs
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup creamy peanut butter + 1 cup chopped peanut butter cups
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Zubereitung von Chewy Chocolate Peanut Butter Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper (for easier cleanup and removal).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup creamy peanut butter and 1 cup chopped peanut butter cups.
- Drop rounded tablespoons of dough (about 2 inches apart) onto the prepared baking sheets.
- Bake for 7-9 minutes, or until the edges are set and the centers are still slightly soft. (Start checking at 7 minutes).
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
5g
Carbs
4g
